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Cookbooker Challenge

Together, we cook the book!
Cookbooker is delighted to announce our newest challenge, The Essential New York Times Cookbook,by Amanda Hesser. This book explores the wonderful array of recipes the Times has contributed to food culture and the kitchens of the nation (and world) for the past 150 years. Curated, cooked and updated by Amanda Hesser, the more than 1000 recipes span the history of American cooking.

How does the challenge work?
Sign up for a free Cookbooker account (if you don't already have one) and start cooking from the book. Every review you contribute to Cookbooker contributes to the effort and qualifies you to win a prize. Two reviewers chosen at random will get a fine cookbook chosen from among this and previous challenges. Please review the rules and details.

The Essential New York Times Cookbook

Winner of the 2011 James Beard Foundation Award in General Cooking: All the best recipes from 150 years of distinguished food journalism-a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. - From Amazon.com.

The Essential New York Times Cookbook on Cookbooker »

Challenge Stats

Recent Reviews

Chocolate Rum Mousse reviewed by kaye16

Made a half recipe of this, to serve four (or two on two nights). I have an old recipe for a Blender Bavarian Chocolate Mousse which is almost the same (without the rum) and dates from about the same time, so I guess this was a popular kind of technique in the 60s. Anyhow, it makes a nice dessert with... read more »

High-Temperature Roast Lamb reviewed by kaye16

I've had my eye on High-Temperature Roast Leg of Lamb in Craig Claiborne's New New York Times Cookbook (fp209) for a long time, just never got around to doing it. Turns out the same recipe is in this book as High-Temperature Roast Lamb. This is a really easy way to cook lamb. While your oven heats... read more »

Speedy Fish Stew with Orange & Fennel reviewed by aj12754

Very nice option for a quick week-night meal. I used frozen tilapia and served over Israeli couscous rather than potatoes. A green salad and a crusty loaf and you might be in a small bistro in France. read more »

Escarole with Pan-Roasted Garlic and Lemon reviewed by Zosia

This was tasty…..garlic, lightly sautéed greens, a squeeze of lemon to finish….. what’s not to like. However, the whole point of pan-roasting the garlic, a fairly time consuming step, was lost on me (and my family), since none of us ate the cloves of garlic that were apparently like candy. ... read more »

Marinated Flank Steak with Asian Slaw reviewed by Zosia

Asian-ish is how this dish is described because, despite some common Asian pantry ingredients used in both the marinade and the salad dressing, their flavours were subtle. I used sirloin steak since that’s the cut I had, and the meat was juicy and flavourful after marinating 24 hours. The salad was... read more »

See all reviews »

Previous Challenges

The Olive and the Caper by Susanna Hoffman
Rick Bayless's Mexican Kitchen by Rick Bayless
The Food of Morocco by Paula Wolfert and Couscous and other Good Food from Morocco by Paula Wolfert
The Pie and Pastry Bible by Rose Levy Beranbaum
The Barefoot Contessa Cookbook by Ina Garten
Grilling recipes for summer
Smitten Kitchen (Food Blog) by Deb Perelman
The Moosewood Cookbook by Molly Katzen
The Zuni Cafe Cookbook by Judy Rodgers
High Flavor, Low Labor by J.M. Hirsch
Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Daliwhal
Ad Hoc at Home by Thomas Keller
Peter Reinhart's Artisan Breads Everyday by Peter Reinhart

Recipes to Review

29: Honey-Orange Smoothie - 1
36: Cranberry Liqueur - 1
69: Sophie Grigson's Parmesan Cake - 1
122: Soupe de Poisson Jardiniere - 1
133: Speedy Fish Stew with Orange & Fennel - 1
149: Cauliflower Soup with Cremini Mushrooms and Walnut Oil - 1
163: Red Lentil Soup with Lemon - 1
225: Cucumbers in Cream - 1
227: Zucchini and Vermouth - 2
238: Carmelized Endive - 1
248: Escarole with Pan-Roasted Garlic and Lemon - 1
249: Sherried Mushrooms - 1
251: Rachel's Green Beans with Dill - 1
258: Asparagus Mimosa - 1
259: Asparagus with Miso Butter - 1
260: String Beans with Ginger and Garlic - 1
284: Madame Larachine's Potato Gratin - 1
318: Ed Giobbi's Sweet Red Pepper Sauce for Pasta - 2
319: Jean Yves Legarve's Spaghetti with Lemon and Asparagus Sauce - 1
323: Catalan Vegetable Paella - 1
335: Fettucini with Preserved Lemon and Roasted Garlic - 1
335: Fettuccine with Preserved Lemon and Roasted Garlic - 1
339: Basmati Rice with Coconut Milk and Ginger - 1
341: Pasta with Yogurt and Caramelized Onions, from Kassos - 1
343: Pasta with Fast Sausage Ragu - 2
371: Mark Bittman's Pizza Dough - 1
395: Mrs. Reardy's Shrimp and Artichoke Casserole - 1
409: Sea Scallops with Sweet Red Peppers and Zucchini - 1
413: Salmon Cakes with Yogurt Chipotle Sauce - 1
415: Gently Cooked Salmon with Mashed Potatoes - 1
418: The Minamalists Gravlax - 1
424: Grilled Moroccan Sardines - 1
430: Roast Salmon with Herb Vinaigrette - 1
452: A Moley (Curried Turkey Hash) - 1
471: Bademiya's Justly Famous Bombay Chile-and-Cilantro Chicken - 1
481: Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney - 1
482: Moroccan Chicken Smothered in Olives - 1
486: Rabbit in Mustard Sauce - 1
493: Buttermilk Roast Chicken - 1
526: High-Temperature Roast Lamb - 1
548: montes ham - 0
548: Monte`s Ham - 0
552: Marinated Flank Steak with Asian Slaw - 1
562: Coda alla Vaccinara (Braised Oxtail) - 1
636: Lidia Bastianich's Swiss Chard and Scallion Frittata - 1
642: Amazing Overnight Waffles - 1
655: Banana Tea Bread - 1
695: Pepper-Cumin Cookies - 1
708: swedish ginger cookies - 1
753: Teddie's Apple Cake - 2
763: Purple Plum Torte - 1
779: Amazon Cake (Cocoa Cake) - 1
814: Chocolate Rum Mousse - 1
840: Panna Cotta - 1